Last week I attended a lovely charity ‘tea and cake’ afternoon in support of Sue Ryder Thorpe Hall Hospice in Peterborough. This is an amazing organisation and relies on many fundraising events to help keep the hospice running. Caring for people aged 16 and over who are living with conditions like cancer, heart failure and lung disease is the main focus at Thorpe Hall.
Being the only Coeliac/gluten free eater who was attending, I offered to bake a cake for the charity event so 1. I could eat a slice of cake and 2. so I could try to convince other non-gluten free folk to try a piece! The verdict was that it was really tasty and they couldn’t tell it was gluten free (always good to hear!)
This was the yummy cake I created – made with almond and oat flour, the yoghurt substitutes butter and can be easily made dairy free! I think a coconut yoghurt cake is on the cards next…
All of us who attended the fundraising event managed to raise over £250 which was great! If you’d like to support the hospice click here to find out how to get involved.
– 2 cups ground almonds (240g)
– 1/2 cup GF oat flour (oats ground in a food processor) (50g)
– 1/2 cup coconut sugar (75g)
– 2tsp cinnamon
– 2tsp baking powder
– zest of 1 lemon & lime
– 1 cup yoghurt – normal or dairy free (240g)
– 2 eggs
– 1tsp vanilla extract
– 1tsp almond extract
– 1tbsp coconut oil
LIGHT CREAM CHEESE FROSTING
– 3/4 cup light cream cheese (170g)
– 1/2 cup greek yoghurt (125g)
– 2tbsp honey
– 1tsp vanilla extract
Preheat oven to 160C/325F/gas mark 3.
Mix dry ingredients together in a large bowl.
Melt the coconut on the hob or in the microwave and add in the other wet ingredients. Stir until everything is fully mixed then pour the wet ingredients into the dry. Don’t over-stir as this will take some of the air out.
Bake in the oven for 35mins or until lovely and golden on top and a toothpick comes out clean. Leave to fully cool.
Meanwhile, mix together the ingredients for the cream cheese frosting in a blender (or by hand if you want a workout!) and spread over the cake once it’s fully cooled. Decorate with toasted almonds and raspberries,
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!